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Serves 4

Dairy-free

6 Baron beef tomatoes

1 courgette

2 garlic cloves

1 large onion

200g pork mince for meatballs

100g pasta shapes

2 stock cubes vegetable or chicken

Extra virgin olive oil or rapeseed oil

1 tsp dried oregano

1 tsp dried basil

1 tsp ground paprika

Sea salt & black pepper

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OLD-FASHIONED TOMATO SOUP WITH PASTA
AND MEATBALLS

Delicious old-fashioned tomato soup that takes you right back to your childhood! Perfect for when the days get shorter and the temperature drops.

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Heat the oil in a large lidded pot. Roughly chop the tomatoes, courgette, garlic and onion, add to the pot and cook for 5 minutes. 

Add 750ml of boiling water, along with 2 stock cubes (vegetable or chicken depending on your preference) and the dried oregano, basil and paprika. Allow to simmer for 20 minutes.

Meanwhile, roll the meatballs and cook them in hot boiling water. The meatballs are ready when they float to the top. Drain and set aside.

Mix the soup in a blender until smooth. Optional: for extra smooth soup, push the mixture through a sieve after blending. 

Add the meatballs and pasta shapes. Cook for another 10 minutes until the pasta is ready. Serve hot.

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